Dinner Menu
Friday, September 12th, 2014
Leaves and Vegetables
12.
Marinated Overmeade Gardens Beefsteak Tomato “Ratatouille”
eggplant, zucchini, garlic, chili flake and garlic scapes
Woven Roots Young Lettuces
Berry Patch melon, cucumber, yogurt vinaigrette, sunflower, poppy and pumpkin seeds
Beets, Peaches and Leeks
farro, warm Rawson Brook chevre and hazelnuts
Small Plates
10.
Smoky Braised Beef and Collard Green Tacos
almond romesco, jalapeno corn slaw
Fresh Tomato Soup
lentils, Pecorino and Ritz
Trout and Horseradish Mousse
pickles, mustard, toasts
Crispy Shiitake Mushrooms
napa cabbage, sesame, pickled yellow broad beans and miso emulsion
Kimchi and Beef Meatballs
more kimchi, peanuts
Fish Fritters
aioli, caper, Rachel’s potatoes and sundried tomato
Semolina toasts (3.)
Pasta
15./22.
Penne, roasted tomato, Lee farms ricotta, Parmesan and EVOO
Orecchiette, pork sausage, greens, black olives and pepperoncini
Linguini, leeks, corn, kale, black pepper and cream
Large Plates
26.
Montauk Fluke
spaghetti squash and fennel puree, sweet peppers, honey and cauliflower
Lucki 7 Pork Flat Iron
peas and carrots, Italian broccoli, mustard seed and roasted onion
Tender of Koch Farm Turkey
clams, zucchini, celery, bacon, Brussels tops, and garlic
Five Course Menu Tasting 55. per person
Nudel does not specialize in vegan or allergy sensitive foods. We politely decline substitutions and alterations.